Coconut Pecan Coffee Cake

Recipe written by The Chef Next Door


1 stick unsalted butter, at room temperature

1  cup  sugar

2  eggs

1  Tbsp vanilla

2  tsp baking powder

1/2  tsp baking soda

1/4  tsp salt

2 1/4  cups  cake flour

1 cup plain non-fat Greek yogurt

Topping Ingredients:

1  cup flour

1  cup light brown sugar

1  tsp ground cinnamon

1 stick cold unsalted butter, cut into small cubes

1/2 cup flaked sweetened coconut

1/2 cup chopped pecans

Preheat the oven to 325 degrees. Spray a fluted tube pan or Bundt pan with non-stick baking spray and set aside. 

In the bowl of your stand mixer, beat the butter and sugar until light and fluffy. Add in the eggs, one at a time, and beat until combined. Beat in the vanilla.  

In a medium bowl whisk together the flour, baking powder, baking soda and salt. Alternately add the flour mixture and the yogurt to the wet ingredients, beating on low speed after each addition. The batter will be thick.

Make the topping. In a large bowl combine the flour, brown sugar and cinnamon. Using a pastry blender, cut in the cold butter until the mixture resembles coarse crumbs. Stir in the flaked coconut and chopped pecans.

Sprinkle half of the topping ingredients into the prepared pan. Spoon half of the cake batter in mounds over the topping and carefully spread to make an even layer. Sprinkle with the remaining topping, then spoon on the remaining cake batter and spread evenly. 

Bake the cake for 60-70 minutes, or until a cake tester inserted near the center comes out clean. Cool the cake on a wire rack for 30 minutes, then invert the cake onto a serving platter and serve warm.

Bon Appetit!